Hot & cold water available; adequate pressure Water does not reach 110 degrees at both hand sinks in restrooms.
Comments:
FAILURE TO ABATE ITEM 25 DCMR 2305.1 FROM INSPECTION DATED 6/11/14. MAINTENANCE IS SCHEDULED FOR TODAY
ESTABLISHMENT SHALL CONTACT DEPARTMENT OF HEALTH UPON ABATING THE VIOLATION MARKED IN THIS REPORT. (202)535-2180
AREA SUPERVISOR MRS. JACQUELINE COLEMAN MAY BE REACHED AT (202)442-5928
DC CFPM: CARLOS MELARA FS-60817 03/19/2017
Temperatures
Hot Water (Handwashing Sink)
121.0F
Hot Water (Handwashing Sink - toilet room)
92.0F
Hot Water (Handwashing Sink - toilet room)
90.0F
Jun 11, 2014 (Follow-up)
Violations:
Hot & cold water available; adequate pressure Hot water does not reach 110 degrees F in either restroom. Service call was placed and one faucet was replaced since last inspection dated 6/5/14. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
VIOLATIONS FROM PREVIOUS INSPECTION on 6/5/14 HAVE BEEN ABATED INCLUDING: 25 DCMR 200.3 25 DCMR 1900.1 25 DCMR 3403.1 25 DCMR 3301.1
FAILURE TO ABATE ITEM 25 DCMR 2305.1 - ONE FAUCET WAS CHANGED AND TEMPERATURE ADJUSTED BY PLUMBING COMPANY, HOWEVER IT DOES NOT MEET THE 110 DEGREE TEMPERATURE REQUIREMENT.
CORRECT ITEM STATED WITHIN 5 CALENDAR DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
Temperatures
Hot Water (Handwashing Sink)
115.0F
Hot Water (Handwashing Sink - toilet room)
96.0F
Hot Water (Handwashing Sink - toilet room)
99.0F
Jun 05, 2014 (Routine)
Violations:
Correct response to questions The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Management awareness; policy present The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site)
Food-contact surfaces: cleaned & sanitized Soda Nozzles and food containers observed unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper hot holding temperatures Beef holds below 135 degrees F on hot bar. (Corrected On Site)
Toxic substances properly identified, stored, used Food stored in chemical bottles. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Toxic substances properly identified, stored, used Chemicals observed unlabeled. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Utensils, equipment & linens: properly stored, dried, & handled Containers stacked wet in dish room. (Corrected On Site)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Cutting boards in poor repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Hot & cold water available; adequate pressure No adequate water pressure in ladies room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Hot & cold water available; adequate pressure No hot water in restrooms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
CORRECT ITEMS STATED WITHIN 5- AND 45- CALENDAR DAYS
AREA SUPERVISOR MRS. JACQUELINE COLEMAN (202)442-5928
Temperatures
Hot Water
110.0F
salsa (Refrigerator) (Cold Holding)
36.0F
Tomatoes chopped (Refrigerator) (Cold Holding)
35.0F
Chicken (Hot Holding Unit) (Hot Holding)
134.0F
Rice (Hot Holding Unit) (Hot Holding)
140.0F
Beef (Hot Holding Unit) (Hot Holding)
128.0F
Chicken (Hot Holding Unit) (Hot Holding)
146.0F
(Reach-in Refrigerator)
39.0F
(Reach-in Refrigerator)
40.0F
(Reach-in Refrigerator)
39.0F
Rice (Walk-in Refrigerator) (Cold Holding)
39.0F
Chicken raw (Walk-in Refrigerator) (Cold Holding)
40.0F
Feb 22, 2013 (Routine)
Violations:
Approved thawing methods used ESTABLISHMENT WAS NOT THAWING PROPERLY AT VISIT. PROPER THAWING METHODS ARE AS FOLLOWS: 1)BY COOKING 2)UNDER COLD RUNNING WATER 3) IN THE COLD UNIT 4)IN THE MICROWAVE (Corrected On Site)
Comments:
ITEM WAS CORRECTED ON SITE. IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN 202-535-2180
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